Asian Chicken & Noodles

On a cold night in December, there's nothing like comfort food and chicken & noodles has long been a favorite of many people. This version we enjoyed the other night throws an Asian twist on the old classic. I served it with steamed pork & vegetable dumplings from the freezer section and a green salad with dried cranberries and almond slivers, dressed with an apple cider vinaigrette. I made a dipping sauce of sorts for the dumplings by adding sliced scallions to tamari. 

Asian Chicken & Noodles

3 skinless, boneless chicken breasts

A bit of minced ginger

A pinch of salt

1/2 onion, finely chopped

2 Knorr chicken cubes

A healthy shake of tamari

1 package bean thread noodles (although, I suspect rice sticks might hold up better than the dainty bean threads next time)

2 scallions, sliced

Bring chicken to boil in a saucepan of water, along with ginger and salt. Cook until very tender, removing any froth that rises to the surface of the water. Remove chicken from pan and allow to cool. Add onion, tamari, & bouillon to water in pan and bring to a boil. If you like mushrooms, some shiitakes might be a nice addition. Add the noodles and cook about 5 minutes over medium heat. Shred chicken and add to noodles, heating through. Serve with scallions. Serves 6-8. Leftovers make a good brunch sautéed with some beaten eggs and additional scallions.